Recipe: Sabrosos Colgajos' Tuna Tacos
Just like its clientele, Sabrosos Colgajos' tacos are as easy as they are delicious
On a dark country road about an hour’s drive from Lake Nipples, in a shiny Airstream trailer just outside the Beaver Junction city limits, there’s an oasis where women go to live, laugh, love, and eat tacos. Though everything on the menu at Sabrosos Colgajos is magical, they’re best known for their tuna tacos, and now you can make that magic happen in the comfort of your own kitchen and/or bedroom.
Sabrosos Colgajos uses canned tuna for their signature tacos, because Ahi tuna costs about $20 a pound and they’re not classist pricks. Everybody deserves to chow down on tuna tacos with reckless abandon, no matter how much money is in their bank account. Besides, canned tuna is a pretty spectacular ingredient, and deserves a hell of a lot more respect. These tacos prove it.
You can certainly make and eat these tacos same day, but the good people at Sabrosos Colgajos strongly suggest you make the curtido at least one day in advance, if not longer. Curtido is meant to be fermented, so if you can hold out, give it 2-5 days in the fridge before enjoying it on these tacos, or anything else you goddamn well please.
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